Easy Carrot Cake Using Box Cake Mix
A simple yet delicious carrot cake made with a box mix, enhanced with professional techniques for a moist and flavorful result. Perfect for any occasion.
Equipment
- Mixing bowl
- Electric mixer
- 9x13 inch baking pan or two 8-inch round cake pans
- Grater
- Wire rack
Ingredients
- 1 box spice cake mix
- 3 large eggs room temperature
- 1/2 cup vegetable oil
- 1 cup water
- 2 cups grated carrots freshly grated
- 1/2 cup chopped walnuts optional
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or two 8-inch round cake pans.
- In a large mixing bowl, combine the spice cake mix, eggs, vegetable oil, and water. Mix until well blended, about 2 minutes.
- Fold in the grated carrots and chopped walnuts (if using) until evenly distributed throughout the batter.
- Pour the batter into the prepared pan(s). Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
Chef's Tips:
• For a moister cake, consider adding an extra 1/4 cup of applesauce to the batter.
• Avoid overmixing the batter to prevent a dense cake.
• Serve with a scoop of vanilla ice cream for an extra treat.
Food Safety:
• Ensure eggs are at room temperature to prevent uneven mixing.
• Store cake in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.